Ingredients

Instructions

Preheat oven to 350 degrees. In very large bowl, cut up Bananas and mash until smooth. Then add all over ingredients and mix very well. Pour into a 9x13 baking pan(spread evenly) lined with parchment paper. Leave enough paper hanging over sides, so once cool you can lift right out and cut into squares. Bake 25 minutes. Let cool , lift out of baking , pan and cut into squares.

Instructions

You can use Vive Energy Spice and Frozen Tropical Fruit for a different flavor. Have some fun and create your own!

Makes Approximately 18 Popcicles

No-Bake Energy Spice Balls

Ingredients

Basic Dough

3/4 cup of Nut Butter or Fresh Almond Nut Butter

1 cup of rolled oats (old fashion –quick cook)

1/2 cup of Honey

2 scoops Vive Energy Spice

Mix-Ins

1 Tablespoon chia seeds or poppy seeds

1/2 cup Unsweetened Coconut Flakes

1/2 cup each Diced small dried fruits such as Pineapple & Cherries

1/4 cup Sun Flower Seeds or Pumpkin Seeds

1/4 cup Oat Bran or Wheat

2 scoops Vive Energy Spice

Instructions

In a large bowl mix together: Nut Butter, Honey, 2 Scoops ViveEnergy Spice. Using 2 cups total of your chosen MIX-INS above add to the mixture. Use your hands to mix very well all ingredients. (If your mixture is to dry, add more honey. If mixture it to sticky, add more oats. This recipe is very flexible. Using your hands, 2 teaspoons or a cookie scoop, portion the dough out to the size of a ping ball or slightly smaller. Roll into balls; roll in bowel of coconut pressing ball firmly to get the coconut to stick. Place on a backing pan covered with parchment paper. Put in refrigerator for about 30 minutes to firm up. Store in airtight container in the fridge for up to 2 weeks.

Ingredients

2 pieces light multi-grain bread

1/2 medium avocado sliced

handful of sprouts

handful fresh spinach

2 slices of tomato

small amount of mustard

Lunchtime can be stressful –It's easy to skip lunch, then be starving by 3pm. Trying to fit in food during a busy workday, whether you work at home, on the road or in an office can often mean fast food or greasy left over. It’s about needing something easy, that’s why peopleI often skip lunch, because theyI just don’t want to take the time to make something. But that can usually lead to snacking and high calories.

A good game plan: keep good, healthy sandwich supplies in the house, it only takes a minute or two to prepare.A great solution is a simple, veggie sandwich (You can even make one to go i fyou're going to be out running errands. Just toss it in a container and put it in a small cooler in your car).

Stuff two pieces of light multi grain bread with ½ of a medium avocado, sliced, a handful of sprouts, another handful of fresh spinach, 1-2 slices of tomato topped with a little mustard – all for about 250 calories.

Cauliflower Mashed Potatoes

Ingredients

1 head of cauliflower

3 tablespoons milk

1 tablespoon butter

2 tablespoons light sour cream

1/4 teaspoon garlic salt

Freshly ground black pepper

Snipped chives

Instructions

Separate the cauliflower into florets and chop the core finely.

Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

Servings: 4Prep Time: 8 MinutesCook Time: 20 Minutes

Delicious Chickpea burger

Ingredients

3 cups Chickpeas

1 Egg (free range organic)

2 tablespoons Breadcrumbs

dash Cumin

1/3 cup diced celery

Breadcrumbs to coat

Coconut Oil (for saute pan)

For Sauce

4 oz. Goat or Almond Yogurt (plain low fat)

1 tablespoon Lemon Juice

dash Cumin

For Sandwich

Pita Bread (whole wheat)

Baby Spinach

Tomatoes (sliced)

Instructions

Place the first 7 ingredients the bowl of a mixer and blend until chickpeas are 60 to 70 percent mashed. Form into small patties and coat with whole grain breadcrumbs. Make sauce by mixing goat or almond yogurt, lemon juice and cumin. Sauté in coconut oil until golden brown. Serve on a whole grain pita with spinach, tomato and sauce.

Adapted from original recipe of Chef Ron Jones

Golden Milk

Ingredients

Tumeric Paste

1/4 cup of turmeric powder

1 tablespoon ginger powder (optional)

1/2 teaspoon of ground pepper

1/2 cup of filtered water

Golden Milk

1 cup of almond milk (hemp or coconut are also good options)

1 teaspoon coconut oil

1/4 teaspoon or more of turmeric paste

1 teaspoon raw unfiltered Honey

Add cinnamon for more taste and power (optional).
Instructions for Tumeric Paste

Mix all ingredients in a small a small saucepan and mix well. Turn the heat to medium high and stir constantly until the mixture is a thick paste. This does not take long so don’t walk away from the pan. Let this mixture cool and then keep it in a small jar in the fridge.

Instructions for Golden Milk

Combine all the ingredients, except honey in a saucepan. Turn the heat to medium. While heating make sure to stir constantly and do not allow the mixture to boil. Add honey to taste.

This recipe is helpful for boosting your immune system.

Potato, Squash, & Goat Cheese Gratin

Ingredients

2 medium yellow squash(about 1/2 pound)

4 small to medium red potatoes (about 1 pound)

3 tablespoons olive oil

4 ounces goat cheese

Salt and freshly ground black pepper

1/4 cup almond or goat milk

1/2 teaspoon ground cumin

1 tablespoon ground or fresh basil leaves

Instructions

Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Add cumin to milk and pour the milk over the entire dish. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.